Tips

Make it mediterranean by substituting the beans and corn with scallions, kalamata olives, sun dried tomatoes and feta or some variation thereof.

Directions

Rinse quinoa well before cooking. Bring the water to a boil, stir in the quinoa and reduce to simmer, covered, for about 15 minutes. Turn off the heat and let sit for about 10 minutes. Quinoa should be fluffy and tender.

Meanwhile, Saute in 3 TBL of Ex Virign Olive oil the garlic, red pepper, 3 TBL of the chopped cilantro, 1/2 tsp of salt and 3/4 tsp cumin until the peppers are tender. Continue to saute, stirring in chili beans, corn and diced green chiles or chopped jalapenos. When ingredients are heated through, stir the cooked quinoa, the tomatoes and the rest of the cilantro. Mix the dressing, pour over quinoa mixture and stir well.Serve hot or cold. Great for leftovers